Grain Foods CRC Ltd

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Grain Foods CRC Ltd

• Initial Enquiries to
• David Lind
• Chief Executive Officer
• Grain Foods CRC Ltd
• Riverside Corporate Park
• 1 Rivett Road, North Ryde
• NSW 2113, Australia
• Tel [phone]
• Email d.lind_at_grainfoodscrc.com.au

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Who are Grain Foods CRC Ltd?

• Cooperative Research Company established in July
  2003 to commercialise innovative grain and food
  technologies
• Company headquartered in Sydney, Australia with
  research nodes across Australia and overseas
• Investors are combination of companies, research
  agencies and Australian federal government
• Funding of 70 million in cash in kind
  available for investment over a seven year period
  to July 2010

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Who are Grain Foods CRC Ltd?

• Grain Foods CRC Participants
• BRI Australia Ltd
• Puragrain Ltd
• Grains Research Development Corporation (GRDC)
• Southern Cross University (SCU)
• George Weston Technologies (GWF)
• Curtin University of Technology
• Deakin University
• International Centre for Agricultural Research in
  the Dry Areas (ICARDA)
• Indonesian Institute of Sciences (LIPI)
• Macquarie University
• Murdoch University
• University of Queensland
• University of Sydney

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Grain Foods CRC Organisation
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Who are Grain Foods CRC Ltd?

• Core science capability is combination of grain
  genomics food applications technologies
• Business alignment of projects under three
  technology platforms
• Grain Processing Platform
• Grain Health Platform
• Grain Futures Platform
• Each platform uses a suite of similar
  technologies with aligned integrated
  commercialisation deliverables

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Grain Foods CRC Mission

• To deliver functional grain products processes
  that anticipate market needs in terms of cost,
  health, taste and convenience
• To deliver a commercial return for investors by
  leveraging unique combined capabilities in grain
  genomics and application technologies
• To deliver science and education benefits that
  increase competitiveness of the Australian Grains
  Industry across the Value Chain

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Grain Foods Value Chain

• Grain Foods CRC is designed to create competitive
  advantage for value chain partners
• Grain Foods is market focused with new
  opportunities for alignment and collaboration
  along the value chain
• Grain Foods value chain linkages are shorter and
  more consolidated than would otherwise be the
  case

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Grain Biotech Evolution
Value
1st Wave 2nd Wave 3rd Wave
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Stage-Gate Commercialisation

• Stage 1 Initial Screen
  
  Involves an Initial Screen of the
  opportunity in terms of its technical/market
  feasibility, alignment with the Grain Foods
  strategy and integration within the platform
  structure. The key deliverable is a Preliminary
  Project Proposal.
• Stage 2 Opportunity Assessment
• Includes an Opportunity Assessment as to the
  market and commercialisation potential of the
  technology and its competitive advantage. The
  technology development program and anticipated
  intellectual property are outlined together with
  preliminary financial analysis. The key
  deliverable is a Full Project Proposal.
• Stage 3 Technical Market Development
• The birth certificate for the project is the
  Project Research Agreement which describes the
  terms upon which the project will be conducted
  and contributions from research and commercial
  partners. It is within this stage that technology
  and market development are conducted to achieve a
  Commercialisation Proof of Concept.
• Stage 4 Commercialisation Plan and FROR
• As soon as the technology is considered
  commercialiseable via a proof of concept it is
  documented in a detailed commercialisation plan
  and offered as a first right of refusal to core
  participants via a Technology Transfer Package.
  This package outlines details of the technology,
  its market potential and includes terms for
  negotiation of commercialisation rights.
  Dependant on resource availability the plan is
  documented as either a Full or Lite
  Commercialisation Plan.
• Stage 5 Business Plan and Marketing Plan
• If there is no Grain Foods CRC investor that
  wishes to take up a first right of refusal or
  alternative arrangements have been made regarding
  the technology then a market ready investment is
  promoted to external investors through a Business
  and Marketing Plan

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Grain Foods CRC Operations
Applications Capability Grain Science Grain
Processing Food Product Development Phytochemist
ry Ingredients Sensory
Stage Gate Commercialisation
Genomics Capability Genetic Analysis Genetic
Transformation Gene Discovery Genomics Bioinfor
matics Molecular Markers
Grain Processing Platform
Grain Health Platform
Grain Futures Platform
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Grain Foods Platforms

• Grain Processing Platform
• supports improvements in grain processing
  quality/yield through technologies that influence
  the genetic, biochemical and structural
  properties of grains. As an example a 1 increase
  in flour yield could result in added value to the
  global industry of 350m pa. This suite of
  technologies could significantly change global
  grain processing economics through savings in
  materials, capital and labour.
• Grain Health Platform
• supports improvements in the health and
  nutritional benefits of grains through
  enhancements in both grain composition and mode
  of delivery of grain based foods. Expertise in
  plant genomics and food application technologies
  provide the company with unique skills in the
  development of novel ingredients and processes.
  Health concerns being addressed are weight
  management, diabetes, cardiovascular disease,
  cancer, muscular function, age related diseases
  and improved nutrition.
• Grain Futures Platform
• supports the development of technologies that
  improve the genetics and processing of a wide
  range of grains to deliver food products with
  novel high value traits. The emphasis in this
  platform is on the identification and utilisation
  of new grain germplasm and on the genetic
  modification and improvement of cereals, pulses
  and oilseeds to develop the value added traits
  required by global markets.

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Grain Processing Platform

• Grain BioProcessing Technology
• This technology has improved flour yield through
  the use of new biochemical grain treatments.
  Monoclonal antibodies have been used to identify
  specific cell components in order to establish
  targets for modification during the milling
  process. This work has been supported by
  proteomics to identify proteins present in the
  grain that could restrict or promote applied
  grain treatments. Several grain treatments have
  demonstrated increased milling efficiency and a
  PCT Patent Application lodged to protect this
  innovation.
• Grain Genomics Technology
• Conventional breeding strategies and processing
  techniques have reached a plateau in wheat
  milling yield. The objective of this technology
  is to provide mechanisms that enable increased
  flour yields when used either alone or in
  combination with other bioprocessing and milling
  techniques. Flour yield increases will be
  possible via selection of lines with the greatest
  genetic potential for this trait. This project
  will provide a means for selecting such lines in
  breeding programs resulting in significant
  benefits across the value chain. A Provisional
  Patent Application has been lodged to protect
  this innovation.
• New Ingredients Technology
• This technology utilizes biochemical and milling
  process technologies to create enriched flour of
  greater utility. The aim of milling is to
  separate outer bran layers from the inner
  endosperm thereby maximizing the yield of white
  flour whilst minimizing bran contamination. Bran
  is a by-product which impacts on colour and
  appearance. The outcome from this technology will
  be to produce higher value wheat fractions for
  red wheats in particular.
• Process Instrumentation Technology
• Flour water absorption can be directly related
  to flour production yield. The current method for
  testing flour water absorption is highly
  operator-dependent, prone to poor accuracy and
  cannot be used on grain flour that does not form
  viscoelastic dough. This makes it unsatisfactory
  for the level of process control required in
  modern bakery operations. A novel
  operator-independent on-line method for the
  process measurement of flour or ground wheat
  water absorbance has been developed and a
  production prototype instrument is under trial. A
  PCT Application has been lodged to protect this
  innovation.
• Rapid Genotyping Technology
• Genetic identity and purity are key attributes
  of a grain sample determining value. Premiums for
  quality and royalties for plant breeders depend
  upon this measurement. Quantitative rapid
  analysis of genetic composition has an import
  role to play in the grain industry in which
  analysis can enable identification not only of
  different genotypes, but also of specific traits
  such as quality characteristics and nutritional
  differences. A new approach to rapid genotyping
  is currently under development to address this
  market opportunity.

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Grain Health Platform

• Grain Bioactive Secondary Metabolites
• There is an increasing demand for
  therapeutically active secondary metabolites
  especially via natural products from traditional
  food sources that have demonstrated safety for
  human use. Wheat bran is a large volume
  by-product that is currently underutilised in the
  value adding process. Whilst its nutritional
  value is well known its potential as a functional
  food, nutraceutical or validated therapeutic
  pharmaceutical source has not been exploited.
  Although much is known about the chemistry of
  wheat bran metabolites, with some therapeutic
  applications predicted, the use of modern
  sensitive pharmacological cell based assays
  combined with phytochemical methods has been used
  to identify new product applications.
• Novel Low GI Grain Technology
• In the last few years a significant number of
  food products have been released with low
  glycaemic index claims. The expectation is that
  these food products have a lower impact on blood
  glucose levels by slowing the rate of
  carbohydrate digestion. Low GI claims are based
  on a physiological test that is slow, expensive
  and has significant variability. Grain Foods has
  developed new testing technologies that more
  accurately measure food characteristics impacting
  GI as an aid to both product development and QA.
  This has led to new food product opportunities.
• Low Allergenicity Food Products
• There has been a significant increase in the
  incidence of food allergies in general and those
  associated with peanuts in particular. Allergic
  reactions of this type can result in anaphylactic
  shock which in the worst case could lead to coma
  or even death. As a result many child care
  centres have introduced no-nut policies
  creating a market opening for safe and tasty
  alternatives. Grain Foods is developing low
  allergenic food ingredients and products with
  high levels of nutrition, taste and processing
  characteristics. A PCT application has been
  lodged covering one such product.
• Antihypertensive Ingredients
• Hypertension is a major health problem that is
  treated with pharmaceuticals that inhibit the
  angiotensin converting enzymes (ACE). Inhibition
  of ACE leads to decreased systemic arteriolar
  resistance and mean diastolic and systolic blood
  pressure. Evidence suggests that in the long term
  it is undesirable to use strong pharmaceutical
  inhibitors and research has shifted to focus on
  weaker natural inhibitors which are present in
  foods (particularly food protein hydrolysates).
  Grain Foods has developed technology that has
  identified the most appropriate sources of ACE
  inhibitors from grains.
• GrainData Online
• The GrainData Online database is an easy to use
  fully searchable on-line information resource
  that contains a comprehensive range of data on
  the health and nutritional content of a wide
  variety of grains and pulses. The focus of this
  interactive database is in profiling the macro
  and micro nutrient content of grains as well as
  their non-nutrient phytochemical components.
  The database has been built specifically for this
  purpose but can be customised for individual
  clients or aligned with companion databases such
  as recipe development software.

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Grain Futures Platform

• Fragrant Grain Technologies
• The gene controlling fragrance in rice has been
  characterised and patented by GrainFoods for use
  in a wide variety of applications in the food
  industry. A deletion in the fragrance gene
  results in the accumulation of 2-Acetyl-1-pyrollin
  e (2AP) which is responsible for the desirable
  aroma of fragrant rice. This technology offers
  the opportunity to replicate the fragrance trait
  in a range of other cereals such as wheat,
  barley, corn as well as micro organisms. Novel
  products that could be produced from fragrant
  grains are fragrant noodles, biscuits, cakes,
  breads, popcorn, corn chips, tortillas and beers,
  etc. each with the potential to enjoy similar
  premiums to fragrant rice. National patent
  applications are based on PCT/AU2005/001458.
• Improved Sorghum Technologies
• Sorghum growers are looking to extend their
  range of target markets and applications. Areas
  for improvement in feed quality sorghums are
  digestibility and processing. The industry also
  sees human food and bio-industrial sorghums as
  growth markets, noting that high quality food
  sorghums in developing countries attract high
  price premiums. Novel sorghums with resistant
  starches, improved processing attributes,
  improved health benefits and gluten-free proteins
  should all be attractive. Grain Foods uses
  various genetic approaches including TILLING
  mutagenesis and transformation to identify and
  enhance expression of proteins responsible for
  desired traits.
• Value Added Canola Meal
• Currently oil extraction for food and biodiesel
  are the main commercial uses for canola seeds.
  Although canola oil is a high value product,
  profitability of the oil extraction process
  depends on revenue generated from meal. Since
  canola meal is a good source of valuable
  nutritional compounds such as proteins, lipids,
  carbohydrates, essential vitamins and minerals,
  the meal is a potential source of higher value
  food or feed ingredients. Despite its high
  nutritional value, the usage of canola meal as a
  food/feed ingredient has been restricted by the
  presence of toxic compounds (glucosinolates) and
  anti-nutritional factors (phenolics, phytates,
  etc). Grain Foods has developed proprietary
  technologies for the production of canola meal
  fractions that overcomes these problems.
• Novel Asian Foods
• Asian food manufacturers are actively seeking
  lower cost raw materials to replace or substitute
  for expensive soybean - especially for protein
  fibre supplements. One alternative is the use of
  lupins. At the present time the cost of lupins is
  approximately 50 that of soybean. Lupin is
  naturally high in protein and dietary fibre, low
  in fat and carbohydrate and of low GI. This
  combination of low cost and better quality
  compared to soybean creates a market opportunity
  for this legume. Grain Foods has developed
  proprietary technologies for the production of
  Asian foods based on lupins.
• Grain Germplasm Variations
• The healthy foods market presents a lucrative
  and growing opportunity for grain foods
  manufacturers. Pulses and barley are an
  underutilised source of healthy ingredients.
  Although a reasonable range of varietal germplasm
  and diversity of attributes is available to
  Western food processors and consumers, there is a
  vast range of desirable characteristics in the
  untapped germplasm of developing nations. Grain
  Foods is targeting the identification of pulse
  and barley germplasm for the delivery of foods
  with desirable health, taste and convenience
  attributes. In addition the potential of
  Australian native grasses is being investigated
  to improve cereal crops through introduction of
  novel traits from as yet unutilised sources.

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Investment Commercialisation

• Grain Foods Core Partner
• Leverages Australian Federal Government
  Investment within the CRC (21m)
• Leverages research provider and other core
  participants investment within the CRC (50m)
• Derives a revenue stream from CRC
  commercialisation in proportion to equity
  investment
• Has access to cutting edge cooperative research
  and FROR to commercialisation in areas of
  interest
• Has ability to influence the direction of
  research and the overall commercialisation
  portfolio
• Grain Foods Supporting Partner
• Leverages Australian Federal Government
  Investment within a particular project
• Leverages research provider investment within a
  particular project
• Derives a revenue stream from CRC
  commercialisation
• Has access to cutting edge cooperative research
• Has an ability to influence project direction
• Contract Research Services
• Has access to cutting edge cooperative research
  and service capabilities
• Leverages cost competitive management and cost
  structure
• Facilitates innovation grant applications (FIG
  NIDP etc)